August 18, 2020

Roasted Butternut Squash Soup

Name: Roasted Butternut Squash Soup
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Yield: 6 cups
Cuisine: American
Ingredients: 1 onion; 2 carrots chopped; 4 c. diced butternut squash; 3 c. organic low sodium chicken broth; 1/2 c. milk or cream; Cinnamon, nutmeg, salt and pepper to taste

Jump to recipe

It is hard to believe that it is almost time to be thinking about fall. I don’t know about you, but the summer has flown by for me. Maybe because upstate New York basically has 2 seasons, winter – which lasts for about 9 months and summer – which fills the remainder of the year. And since this has been such a crazy year, I am a little anxious about what the winter months will bring. But enough about weather, let’s talk about one of my favorite falls recipes, Roasted Butternut Squash Soup!

This Roasted Butternut Squash Soup is the perfect, warm, hearty soup for a cool fall day. It is simple and easy, and surprisingly filling! And…..it checks off a serving of vegetables for the day. Bonus too, because it is easy to make, easy to store and heats up well.

First, let’s talk Butternut Squash. I am lucky enough to find peeled, cubed butternut squash at my local grocery store. And because I am usually crunched for time, I take advantage of this shortcut. Of course, if you prefer or can’t find pre-diced squash, you can use a whole butternut squash. It is a little more work, but totally worth the effort.

Next our ingredients: 1 large onion, 2 medium carrots, 4 cups chopped butternut squash, 3 cups low sodium chicken broth, salt and pepper. Optional ingredients are cinnamon, nutmeg and cream or milk.

Start by preheating your oven to 350. Dice the squash, carrots and onion. Place on a baking sheet sprayed with non-stick cooking spray or lined with one of my favorite new kitchen tools, silicone baking mats. I love this silicone mat set from amazon, it includes 4 mats and fits perfectly in my baking sheets (these are commissioned links and I may earn a small commission.) Season with salt and pepper. Place in oven and cook for 30-40 minutes or until tender. Remove from oven. Heat a saucepan over medium heat. Transfer the cooked vegetables to the saucepan, add the chicken broth, and season lightly with salt and pepper. Cook over low heat for 30 minutes.

For soups, especially this Roasted Butternut Squash Soup, I LOVE my Enameled Cast Iron Dutch. The one I use is made by Food Network and available at Kohl’s. It is a beautiful piece of cookware that also heats evenly and holds its temperature well. Once done cooking add a dash of cinnamon and nutmeg. Let the soup cool slightly. Then use a handheld blender to puree soup or let the soup cool and transfer to a blender to puree. Add 1/4 cup of half and half or milk of choice. Stir well. Adjust seasonings as needed.

This recipe makes 4-6 servings, it really just depends what size serving you prefer. I store the soup in wide mouth quart size mason jars. They are easy to store, portable and easy to warm in. Enjoy!

XO,